If you do, you may want to become a professional in this field. This course develops an excellent and sound foundation for working in a restaurant, catering or other food service enterprise. Topics covered vary from kitchen and food management to planning a menu, restaurant staffing and waiter/waitress skills.
Aims of this course:
On successful completion of the course you should be able to do the following:
Explain the role of different food types in human health
Understand the alternative cooking processes in order to make appropriate decisions about the cooking of different foods
Manage the provision of kitchen facilities and the handling of foodstuffs (including food storage and preparation), in order to maximise efficiency, hygiene and service with the restrictions of facilities available
Plan menus or list of food products for sale, appropriate to different situations
Appropriately manage the provision of alcoholic beverages in different situations
Appropriately manage the provision of non-alcoholic beverages in different situations
Describe differences in appropriate management for catering in a range of varying situations
Discuss how to manage staff in the food and restaurant industries
Consolidate skills developed throughout this entire course into an overall understanding of management of catering services.
